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shrimp paninis with pesto mayo

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

This is one of my most favorite sandwiches! I just sounded good together and oh my was it ever!

►
yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Griddle

Ingredients For shrimp paninis with pesto mayo

  • 8 slice
    quality sour dough sliced bread
  • green leaf lettuce
  • fresh roma tomato, thinly sliced
  • FOR THE SHRIMP
  • 1 lb
    raw shrimp, shells removed, cleaned and deveined
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    butter
  • 1 Tbsp
    fresh lemon juice
  • 1 tsp
    italian seasoning
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    salt
  • FOR THE PESTO MAYO
  • 1 c
    mayonnaise (you can use reduced fat if you prefer)
  • 1 Tbsp
    fresh lemon juice
  • 1/2 c
    fresh, chopped basil
  • 2 clove
    garlic, minced
  • 1 Tbsp
    worcestershire sauce

How To Make shrimp paninis with pesto mayo

  • 1
    In a blender, mix together the mayonnaise and lemon juice, basil, garlic, and Worcestershire. Season to taste with salt and pepper. Set aside and chill until ready to use.
  • 2
    Pat shrimp with a paper towel until completely dry. Sprinkle with salt, pepper, garlic powder, and Italian seasoning.
  • 3
    Heat a large skillet over medium heat, and add butter and olive oil. When the butter melts, raise the heat to medium-high, and add shrimp all on one side. Cook the shrimp until pink and cooked through, about 5 minutes. Toss shrimp with 1 Tbsp. lemon juice.
  • 4
    Grill bread on a griddle pan in butter flavor cooking spray until lightly browned. Leave the side you will use for the inside a little bit soft so the bread is not too hard or crunchy.
  • 5
    Spread mayonnaise on to inside of all bread, add shrimp, leaf lettuce and sliced roma tomato. Makes 4 sandwiches
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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